Food and Drink Innovation

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Low-intensity cereal rotation and organic production can reduce the risk of mycotoxin contamination in oats

Mycotoxins are naturally occurring toxins produced by fungal infection of agricultural crops. Several hundred mycotoxins have been characterized in a wide range of food crops around the world, and new mycotoxins and mycotoxin metabolites are continuously discovered. Mycotoxins can cause adverse health effects in humans including cancer, gastrointestinal disturbances or suppression of the immune system.

Barley to support food and drink innovation

Environment, Natural Resources and Agriculture Strategic Research Programme 2022-2027 – End of Project Report - Barley to Support Food and Drink Innovation (RI-B7-03).

Professor Jules Griffin

The research of Jules Griffin and his team focuses on the application of analytical chemistry to study metabolism and nutrition in metabolic diseases. His group has developed and applied metabolomics and lipidomics tools to investigate aspects of the metabolic syndrome and how nutrition interacts with health across the life course. This has included studies based on cell culture, model organisms, human diet intervention studies and epidemiology.

Jules Griffin

Rowett Institute

University of Aberdeen

Foresterhill

Aberdeen

AB25 2ZD

Arable Scotland: Growing Every Year

The theme for this year’s Arable Scotland is ‘Innovating for the Future’. There will be three ‘Arable Conversations’ which will focus on key topics affecting the industry.

Hemp Oil Information Card

Michelle McWilliams

Michelle is the Head of Knowledge Exchange, Impact and Communications at the Rowett Institute, University of Aberdeen. She is also the SEFARI Gateway knowledge exchange broker for the food and drink research delivered by SEFARI.

Michelle McWilliams

The Rowett Institute

Foresterhill House

Ashgrove Rd W

Aberdeen

AB25 2ZD

Healthy environment, healthy milk: Explore our virtual farm tour

During the creation of this virtual tour, we were welcomed to Fineview and the lush green gently sloping hills of Glenluce, an amazing innovative and award winning farm enterprise. The project brought farmers and researchers together to discuss the underpinning science, its application and utilisation in practice.

Could a Circular Food System contribute to Nutrition Security and Sufficiency? The Bean Hull Case

Food production and agro-industrial processing generate high levels of waste and by-products (such as peels, hulls and leaves), causing a negative environmental impact and significant expenses. Our global food system is highly inefficient with losses or wastage of food amounting to between 30 and 50% of all food produced. Around 220 million tons of food is estimated to be wasted every year, the equivalent of the entire net food production of sub-Saharan Africa (Food and Agriculture Organisation).

A Virtual Tour around Scotland’s Innovative Climate Research

Designed by an interdisciplinary team of scientific experts, and funded by SEFARI Gateway’s Responsive Opportunity Fund, our Google earth tours feature climate research from across SEFARI’s consortium of globally renowned institutes, namely Biomathematics and Statistics Scotland (BioSS), the James Hutton Institute, Moredun Research Institute, the Rowett Institute, Royal Botanic Garden E

Food and Drink Innovation and Clustering in Scotland’s Highlands and Islands: review of opportunities for engagement with the Arctic Region

This preliminary research explored food and drink innovation and clustering in Scotland’s Highlands and Islands and reviewed potential opportunities for engagement with partners in the Arctic region. It addresses the Scottish Government’s Arctic Policy Framework, which seeks to reinforce and promote Scotland’s connections with northern countries.

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